Students learn how to prepare the meal before preparing the food
From Dr. Susan Kynast-Gales, Ph.D., Clinical Associate Professor:
“Mise en place” is a French term meaning “everything in its place,” and in cooking, it refers to the performance of a variety of preparatory tasks that are done in advance of daily cooking activities.
The fourth laboratory experience in NEP340, Foods with Application to Physical Activity, provides students with opportunities to practice mise en place skills and procedures that are generally done in advance of daily meal preparation, such as cutting up whole chickens and making chicken and vegetable stocks, and food preservation by freezing, canning, fermentation and dehydrating.
Students worked with locally grown produce that is abundant in the fall season, and practiced knife skills, which were employed to cut up whole chickens and create attractive vegetable cuts such as Parisienne, julienne, and chiffonade, as well as practice more utilitarian chopping, mincing and grating without the use of a food processor. Students created and presented finished dishes, including egg drop soup, zucchini Parisienne with julienne carrots sautéed in clarified butter, spinach and apple salad, tabouli with quinoa, and novel salsas made from radishes and grapes. Preserved foods included refrigerator dill pickles, canned and dehydrated tomatoes, frozen pasta sauce, sauerkraut, and frozen chicken and chicken and vegetable stocks that will be used in the production of more advanced dishes in future labs.
NEP students provide fitness test for medical students
Students in the Nutrition and Exercise Physiology program provided fitness tests to medical students. This was the NEP junior students’ first experience conducting basic exercise tests – the third week of classes. The tests included treadmill, cycle and stepping protocols, and they practiced calculating work, power and exergy expenditure from the data collected. The junior students were part of Dr. Lindsey Miller’s NEP 463 class.
NEP Graduate Heads to Sierra Leone
Claire Godbout, a recent NEP graduate, is heading to Sierra Leone (Western Africa) this September for a three month trip. She will be working with a nonprofit called “Project Peanut Butter,” which makes a ready-to-use therapeutic food product that helps reduce growth stunting in the severely malnourished children in Sierra Leone and other countries in Africa. Godbout will be taking measurements on children, distributing the product, teaching mothers how to use it, and doing data collection and entry on various measurements.
Godbout wants other NEP students to know what you can do with this degree after graduation, and sends along the blog that she started and will be posting on when she’s in Sierra Leone: clairesfootsteps.weebly.com. If anyone is interested in severe malnutrition or global health, Godbout is the person to follow and contact.
More about Claire’s trip will be posted after her return in December. Stay tuned!
Welcome new NEP students!
On Aug. 16, a new group of BS NEP and MS CPD NEP students prepared for the upcoming semester with an orientation to the program and campus. Please join us in welcoming them to NEP, the Elson S. Floyd College of Medicine, and the Spokane campus!
- Nutrition and Exercise Physiology – Overview
- NEP Chair’s Welcome
- BS Nutrition and Exercise Physiology Overview
- MS CPD Nutrition and Exercise Physiology Overview
- New Graduate Programs – Fall 2018
- NEP Scholarships and Tuition
- NEP Faculty and Staff
- Health and Fitness Clinic
- NEP Facilities
- NEP News
- NEP Alumni and Friends